On store shelves today you will find so many convenience foods. Jarred spaghetti sauce, canned refried beans, chicken stock in a box, and so on. Now I will admit, I do buy these convenience foods. They make cooking dinner, well, convenient. Convenience is nice but there is something special about making things from scratch. I have made my own spaghetti sauce before (if you follow the link you will see a goofy picture of me when I was about 13), I love making my own “unfried” beans, and in the past I have given half-hearted attempts at making chicken stock.
This time I wanted to do it right. I wanted to make a beautiful golden colored chicken stock. Doing it right to me meant that I would roast a whole chicken, clean the chicken off the bone, and toss the bones in a large pot with all the aromatics and let it do its magic. I am happy to say that I succeeded.
Somewhere a long time ago, possibly on an old episode of The Splendid Table Lynn said the secret to a golden colored chicken stock was tossing in the onions with their peels still on. I am not sure where I heard it for certain but I am glad I did because my stock turned out a beautiful golden color.